Introduction:The Bourbon Rey is an extremely rare variety of Bourbon coffee, currently found only at the Divisa Estate in Costa Rica. This coffee not only has unique plant morphology, but its beans are also noticeably larger in size, featuring distinctive fermented aromas and rich layers of flavor. This article delves into the varietal origins, plant characteristics, processing methods, and pour over parameters of the Bourbon Rey, helping coffee enthusiasts understand the charm of this rare bean.
Among the many Arabica coffee varieties, Bourbons have long been favored for their stable flavor profiles and balanced acidity and sweetness. Common varieties include Red Bourbon, Yellow Bourbon, and the recently popular Pink Bourbon. However, there is one extremely rare Bourbon mutation—Bourbon Rey—that is seldom mentioned. This coffee has so far only been discovered at the Divisa Estate in Costa Rica, with both plant and bean traits that differ significantly from typical Bourbons.
Bourbon Rey, known in English as Bourbon Rey, is a naturally mutated variety of Bourbon. Its most notable characteristics are its tall plant stature, wide branch spacing, notably large leaf size, and young leaves that often exhibit a bronze tint. Additionally, compared to regular Bourbon coffee beans, those of the Bourbon Rey are larger in size, even bearing some visual resemblance to Pacamara beans, making it visually stand out.
This rare coffee variety was initially discovered only in the specific microclimate conditions of the Divisa Estate in Costa Rica and remains an extremely scarce cultivar to this day. Due to its rarity and unique physiological traits, Bourbon Rey has gradually drawn attention from the specialty coffee community, becoming a focus for coffee enthusiasts seeking new flavor experiences and for green coffee buyers.
In terms of processing, some farms and roasters have recently experimented with anaerobic honey processing to highlight the potential of Bourbon Rey. This method controls oxygen exposure, allowing the coffee pulp to release more intense fruity and sweet notes in a partially fermented environment while retaining an appropriate amount of mucilage, thereby enhancing flavor complexity during extraction. Below, we will introduce an anaerobically honey-processed Bourbon Rey, along with its actual pour over extraction performance and flavor profile.
Recommended pour over parameters are as follows: use 15 grams of coffee grounds, paired with a Hario V60 filter, set the water temperature to 89°C, aim for a medium-fine grind size, and a brew ratio of 1:15 is suggested. This parameter combination can fully showcase the fruitiness and sweetness while maintaining overall flavor balance and layering.
For the extraction technique, it is recommended to use a multi-pour method. First is the bloom phase: pour approximately 29 grams of hot water and wait for the coffee bed surface to transition from wet to dry, taking about 30 seconds. This step awakens the coffee grounds and releases initial aromas. Then, slowly pour in a circular motion toward the center until you reach 120 grams. Once the liquid level drops slightly, continue pouring up to a total of 230 grams, stopping just before the liquid level exposes the coffee bed. The total extraction time should be around 1 minute and 40 seconds, starting from the bloom.
In terms of flavor, this anaerobically honey-processed Bourbon Rey exhibits intense fermented aromas paired with distinct berry notes. Upon tasting, you can perceive the bright acidity of passion fruit, lime, and citrus, with the fermented aroma being soft and not overpowering. In the mid-palate, nutty flavors and a sweet sensation reminiscent of dried fruit gradually emerge, while the finish leaves a lasting sucrose-like aftertaste. The overall mouthfeel is rich and layered, making it ideal for coffee drinkers who enjoy a balance of fruity and sweet profiles.
Overall, although the Bourbon Rey is still considered an extremely rare Bourbon variety, its unique plant traits, larger coffee bean size, and the rich flavors unveiled through anaerobic honey processing make it a noteworthy item in the specialty coffee realm. For coffee enthusiasts eager to explore emerging coffee varieties and challenge complex flavor profiles, the Bourbon Rey is undoubtedly a choice worth delving into.
The above content is compiled by CoffeeHunters, a coffee news website.
